This is such a quick and easy dinner that seems like it would be harder than it actually is: breaded and fried tofu with veggies in a tangy sauce. It’s not beautiful, but man, it’s good. A few ingredients and a few minutes and you’ll be good to go!
Makes: 2 servings
Time: 20 minutes
You will need:
- 1 block tofu, lightly pressed (I did 10 minutes instead of my usual 30 to 60)
- 1/4 cup all purpose flour
- 1/4 cup corn starch
- Enough vegetable oil to fill a large rimmed pan with 1/2″ of oil
- 2 cups broccoli florets
- 1 cup sliced carrots
- 2 tablespoons coconut oil
- 2 cloves minced garlic
- 2 inches grated ginger
- 1/4 cup soy sauce (I use coconut aminos)
- 2 tablespoons apple cider vinegar
- 1 teaspoon brown sugar
- Sesame seeds (optional)
- Cut the tofu into chunks. I did about 3/4″ blocks.
- Mix the flour and cornstarch together. Sprinkle over the tofu and toss to coat. You may not use it all – that’s okay.
- Heat the oil over medium-high heat.
- While the oil is heating, add the carrots to a pan with the coconut oil. Cook over medium heat for about three minutes. Add the broccoli, cover and cook until both carrots and broccoli are tender.
- Test the temperature of the vegetable oil by dropping one piece of tofu in. It should really sizzle. You want the outside of the tofu to cook pretty quickly. If it takes too long to cook, you’ll be left with dry, tough tofu inside. This isn’t raw meat – we don’t need to worry about it being undercooked.
- Fry the tofu in batches, flipping the pieces when the first side is browned to your liking. Drain on a plate lined with paper towels.
- To the carrots and broccoli, add the garlic and ginger. Cook for thirty seconds to a minute, then add the soy sauce, sugar and vinegar. Allow to cook down for a minute or two.
- Add the tofu and stir to combine everything. Top with sesame seeds and serve!
This would also be great over rice or quinoa. If you like more sauce, just double the sauce ingredients. If you like spice, try adding some sriracha or red pepper flakes.